Damn you, Mark Bittman.
I already can barely take the artificial taste of store-bought hummus – and now, it’ll be hard to go back to the homemade kind I used to be quite happy with…you know, the kind made with canned chickpeas.
{#foodmattersproblems}
This is what hummus is supposed to taste like. If you’re a hummus-lover, which I bet many of you are, you’ll be blown away by the difference in both flavor and texture that happens when you go that extra mile and cook your own chickpeas.
Only you don’t have to go an extra mile, really – as Mark proves in his instructions for cooking dried beans. To soak, or not to soak…that is the question. Most people, including myself, are turned off by the fact that dried beans require an overnight soak prior to cooking. Not because it’s hard to fill a bowl with water and beans, but because it requires planning ahead. Well, you’ll be thrilled to know that Mark says he’s done it every which way, and he doesn’t find the soaking to make a difference. Boom!
Let’s call it an extra couple of yards you’ve gotta go to do hummus the right way. No soaking overnight, just simmering a pot of beans for an hour or so. Next time, I might try this in my slow cooker – I’ve heard that’s a thing people do.
Totally. Worth. It.
No, I’m not talking about some new Zumba-esque dance move that will burn calories faster than you can say the word.
